• Salt
• ¼ cup finely chopped flat-leaf parsley
• ¼ cup, plus 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper
• 3 medium ears corn in husks
• ½ pound small new or yukon gold potatoes
• ¼ pound sliced pancetta or bacon, cut into 16 pieces
• 2 ounces Parmigiano-Reggiano or Grana Padano cheese, cut into 8 pieces
• 8 pieces kitchen twine, cut to 22-inch lengths

Heat oven to 400°.  Bring a medium saucepan of salted water to boil.

In a bowl, stir together parsley, ¼ cup oil, ¼ teaspoon salt and pinch pepper; set aside.

Trim base of corn (this will make it easier to remove leaves of husk intact); gently peel back and remove husk, leaf by leaf, setting aside 16 soft inner leaves; discard silks.

Drizzle corn with remaining tablespoon oil and season with salt and pepper. Place on a baking pan and roast, turning occasionally, until golden, about 30 minutes.

Meanwhile, boil corn leaves for 1 minute. Reserving water, remove leaves with a slotted spoon and drain on paper towels.

Peel and slice potatoes into 32 ⅛-inch slices. Boil for 2 minutes. With a slotted spoon, transfer potatoes to a plate; season with salt and pepper.

Place pancetta in a medium skillet over medium-high heat, turning, until lightly browned and a little crispy on both sides; drain on paper towels.

Remove corn from oven and reduce heat to 350º. When corn is cool enough to handle, slice kernels from cobs; set aside.

Wipe corn leaves dry with paper towels. Place one corn leaf on top of another to form an “L”. Where the “L” meets, layer 1 piece pancetta, 2 pieces potato, 1 piece cheese, 2 more pieces potato and 1 more piece pancetta. Fold top leaf over filling, then roll and fold to create an enclosed packet. Tie with kitchen twine. Repeat with remaining ingredients.

Set packets on a baking pan and cook until lightly golden and warm throughout, tenting with foil about halfway through if necessary, about 25 minutes. Remove from oven and remove twine. Spoon corn onto plates, top with packets, drizzle with parsley mixture and serve.